Prep time: 15 minutes
Marinating time: 20 minutes
Cooking time: 15-20
Total time: 50-60
Active time: 15 minutes
Yields: 2 servings (but easy to add more salmon)
This is easy and pretty quick to make. Most ingredients are done to taste but I'll put estimates below.
- 2 salmon fillets, 5 to 7 oz. each
- olive oil
- 1 lemon
- Dijon mustard
- Fresh parsley
- Red chili flakes (optional)
Put salmon skin side down, side-by-side in a dish that is just large enough for the salmon and has a high rim. I use a baking dish for this.
Sprinkle salmon with a pinch of salt, grind some fresh black pepper, and generously drizzle olive oil on top. Squeeze the juice of appoximately 1/2 a lemon (more if the lemon isn't juicy). Generous drizzle of honey. Add a tablespoon (or a little less) of dijon mustard, depending on how mustardy you want the flavor. Half a handful of chopped, fresh parsley about 2 tablespoons. If you're looking for a spicier kick, add some chili flakes, but this isn't necessary.
Gently mix the marinade around and on the salmon with your hands. Over handling it can make it tougher.
Flip the salmon over so the skin is facing up. Wrap tightly in plastic wrap and refrigerate for at least 20 minutes.
Preheat oven to 375 degrees.
Remove the salmon and put it in a baking dish (that's not chilled) skin-side down, and put it oven at 375 degrees for 15-20 minutes, or until you see the white fat start to ooze out.
Take it out and eat it!
Often served with: green beans, roasted or mashed potatoes or sweet potato, fresh green salad.
For an Asian variation, omit the olive oil, parsley, mustard and salt and use sesame seed oil, soy sauce, and green onions.